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Ingredients
Serves: 12

8 skinless, boneless chicken breast fillets, diced

1.5 litres chicken stock

575g long grain white rice

450g smoked sausage, sliced

4 tablespoons vegetable oil

1 green pepper, seeded and chopped

1 small onion, finely chopped

4 carrots, thinly sliced

2 sticks celery, thinly sliced

150g fresh mushrooms, sliced

1/4 teaspoon cayenne pepper or to taste

salt and pepper to taste

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MethodPrep:15min › Cook:25min › Extra time:40min › Ready in:1hr20min

Heat oil in a large soup pot over medium heat. Add onion and cook, stirring frequently until soft. Add the chicken and continue cooking and stirring so that it does not stick. When the chicken is browned, add the carrots, celery, mushrooms, pepper and sausage.

Pour in the stock and bring to the boil. Add the rice and season with cayenne, salt and pepper. Cover and cook over low heat for 20 minutes, until rice is tender and stock has been absorbed.